When I was growing up one of the best parts of Pesach was breakfasting on Matzos Coffee. My late father was a master at making it. First he’d crack a few matzo boards with his hands-this is a very low tech dish. Then he’d set them in a bowl and pour a cup or so of boiling hot coffee on top-the heat was crucial because it melted the matzos to velvety softness and then after that he’d add a bit of milk and sugar.

It was our cereal, not that we were ever cereal eaters in my home. During the year, my childhood breakfast staple was toast but on Pesach that bowl of matzo pieces floating in a coffee brew was a taste of heaven.

Apparently, Matzos Coffee, alternately known as Matza Kafe, was a popular MittelEuropean Pesach treat. In my family of origin we also ate it during the year though nothing matched it’s taste on the holiday. When I surveyed my friends, I was surprised to discover that most of them were unfamiliar with this delicacy. I hope that this blog post restores a bit of it’s former prominence.

Matzos Coffee

Crack one matzo per person into small pieces .Not microscopic. In Halachaspeak, |I’d say that the matzos should be crumbled into kezayis (olive) sized pieces. Dont be too compulsive about the size. Approximation is just fine

Place your crumbled matzo in a cereal bowl.

Over it pour one very hot cup of strong coffee. Decaf is fine but it must be very very hot.

Add milk and sugar to taste. If you are feeling decadent substitute half and half. If you’re feeling Puritannical use 0 per cent skimmed milk and sweetener

Eat right away with great gusto

Enjoy